Hawaiian Fried Rice

Ingredients

• 1 1/3 cups jasmine rice, rinsed well and drained well
• 1 1/4 cups coconut milk
• 1 1/4 cups coconut water or water
• 1/4 tsp salt
• 1 1/2 Tbsp olive oil, divided
• 1 tsp sesame oil, divided
• 1 red bell pepper, diced, 1 1/4 cups
• 1/3 cup green onions, light portion, sliced
• 2 tsp minced garlic
• 2 tsp peeled and minced fresh ginger
• 2 cups diced ham
• 2 cups diced fresh pineapple
• 3 large eggs
• 1/2 cup green onions, green portion, sliced
• 3 Tbsp minced fresh cilantro
• 1 Tbsp soy sauce, or more to taste

Directions

1. Bring the coconut milk, coconut water and salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, put the lid on, and turn the heat down to low. Simmer until the rice has taken up the liquid, about 15 – 18 minutes. Take the pan off the heat and leave it covered for 10 minutes.
2. As the rice sits, warm 1 Tbsp olive oil and 1/2 tsp sesame oil in a 12-inch deep skillet or saute pan over medium-high heat. Add the bell pepper and the pale green onions, and cook, stirring, until the pepper has softened, about 4 minutes.
3. Stir in the garlic and ginger, then add the ham and pineapple. Cook just until everything is hot, about 1 minute. Push the mixture over to the far side of the pan.
4. Pour the remaining 1/2 Tbsp olive oil and 1/2 tsp sesame oil into the open area of the skillet. Add the eggs, season them lightly with salt, and scramble them until they are just set.
5. Add the rice, the green onion tops and the cilantro, then drizzle in the soy sauce. Toss the whole pan together and serve warm with sriracha if desired.